Mushroom and Almond Risotto with Creamy Parmesan Sauce

Mushroom and Almond Risotto with Creamy Parmesan Sauce

This delicious Mushroom and Almond Risotto combines the earthy flavors of mushrooms with the nutty crunch of toasted almonds, all enveloped in a creamy Parmesan sauce. It’s a comforting and satisfying dish that’s perfect for a cozy night in but elegant enough to serve at a dinner party.

Ingredients

• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced (cremini, button, or a mix)
• 1/2 cup sliced almonds, toasted
• 1/2 cup Parmesan cheese, grated
• 1/4 cup heavy cream
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth, kept warm
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pan over medium heat, warm the olive oil and butter. Add the chopped onion and cook until translucent.
2. Add the minced garlic and sliced mushrooms to the pan. Sauté until the mushrooms are tender and golden brown.
3. Stir in the Arborio rice and cook for 2-3 minutes until the rice becomes slightly translucent around the edges.
4. Pour in the white wine. Stir continuously until the wine is fully absorbed by the rice.
5. Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 18-20 minutes, until the rice is creamy and tender.
6. Once the rice is nearly cooked, stir in the heavy cream and grated Parmesan cheese until well combined and the cheese is melted. Season with salt and pepper to taste.
7. Gently fold in the toasted almonds, reserving some for garnish.
8. Serve the risotto hot, garnished with the reserved toasted almonds and fresh parsley.